Chocolate Granita With Cardmom Yogurt And Almonds

Our granita, an Italian cold dessert, is your lifesaver during these hot days. We've given it a twist with chocolate and coffee, and serve it with cardamom yogurt and roasted almonds. It requires occasional stirring, but this delicious dessert doesn't ask much of you—it's too warm for that!

Serves 4
Prep time: 5-8 hours

Ingredients:

• 60 grams cocoa powder
• 2 tsp instant coffee
• ⅛ tsp salt
• 190 grams SweetLife Xylitol (birch sugar)
• Seeds from 4 cardamom pods (crushed) or ½ tsp ground cardamom
• 250 grams Greek yogurt (10%)
• A handful of roasted almond slivers

Instructions:

1. Heat 500 ml of water in a saucepan, but turn it off just before it starts boiling. Dissolve the cocoa powder, instant coffee, salt, and 175 grams of Xylitol in the water, and let it cool to room temperature.
2. Pour the cocoa mixture into a medium-sized baking dish. Freeze for 2-3 hours until ice crystals start forming on the edges. Scrape the frozen bits into the (still liquid) center using a fork. Repeat this process every 30 minutes for 3-6 hours until the entire mixture consists of loose ice crystals. Place 4 glasses in the fridge.
3. Stir the cardamom and 15 grams of Xylitol into the yogurt. Layer the granita and cardamom yogurt alternately into the 4 chilled glasses, finishing with the granita. Garnish with the roasted almonds.

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